One-Pan Mexican Chicken & Rice

Ingredients:

• 2 tbsp olive oil

• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp cumin

• 1 tsp chili powder

• 1/2 tsp smoked paprika

• 1 small onion, diced

• 1 bell pepper (red or green), diced

• 2 cloves garlic, minced

• 1 cup uncooked long-grain white rice

• 1 ½ cups chicken broth

• 1 (14.5 oz) can diced tomatoes with green chilies

• 1 cup black beans, drained and rinsed

• 1 cup corn (fresh, frozen, or canned)

• 1 cup shredded cheddar or Mexican blend cheese

• ¼ cup chopped cilantro (for garnish)

• Lime wedges (for serving)

Instructions:

1. Heat the Skillet: Place the Nutri-Stahl Large Skillet on medium heat. Add olive oil.

2. Cook the Chicken: Season chicken with salt, pepper, cumin, chili powder, and smoked paprika. Add to the skillet and cook for 5-7 minutes, until lightly browned. Remove and set aside.

3. Sauté the Veggies: In the same skillet, add diced onions, bell peppers, and garlic. Sauté for 2-3 minutes until fragrant.

4. Cook the Rice: Stir in the uncooked rice, letting it toast for about 1 minute.

5. Add Liquids & Ingredients: Pour in the chicken broth, diced tomatoes, black beans, corn, and the cooked chicken. Stir to combine.

6. Simmer: Cover with a lid and reduce heat to low. Let it simmer for about 20 minutes or until the rice is fully cooked.

7. Melt the Cheese: Sprinkle shredded cheese on top, cover again, and let it melt for 3-5 minutes.

8. Garnish & Serve: Remove from heat, garnish with fresh cilantro, and serve with lime wedges.

Serving Suggestion:

Pair it with warm tortillas, avocado slices, or a side of sour cream for a complete meal!